On Mar 20, 12:34 pm, "Dan Luke" wrote:
"Dan" wrote:

Surely you don't mean to impugn the honor of that wonderful concoction
known as Carolina BBQ???

I cannot offer direct testimony, your honor: never had it there.

Judging by Alabama and Georgia BBQ, I don't have high hopes for the Carolina
version, but I am willing to be convinced it's fit to eat. You buying? ;^)

My problem with Deep South BBQ is that it's based on pork. Hell, *anybody*
can make pig taste good. It take real artistry to turn a beef brisket into
something delectable to eat. And don't get me started about that thin,
vinegary sauce they use down here...

--
Dan
T-182T at BFM

I'll buy -- there's a place south of Dahlgren, VA that's a converted
garage (Crazy Rays) that makes awesome Carolina style -- and yes, with
the vinegar based sauce.

I'll agree that most pork BBQ is a transport mechanism for the desired
sauce.

I've found brisket is hard to get consistent, even from very good BBQ
places. There's a place in Corpus Christi (Motorheads?) that has
awesome brisket -- until the last time I was there.

Too many variables, I suppose.


Dan Mc